less than 30 mins
30 mins to 1 hour
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By Paul A Young
From Saturday Kitchen[row]
For the sea salt and brown sugar potatoes
- 750g–1kg/1lb 10oz–2lb 4oz new or salad potatoes (or any potatoes you have), scrubbed
- 2 tbsp vegetable oil
- 2 tsp sea salt
- 2 tsp demerara sugar
- pinch black pepper
For the white chocolate, dill and lemon sauce
- 1 tbsp light olive oil
- 2 onions (or shallots), finely chopped
- 400ml/14fl oz fish or vegetable stock
- ½ lemon, juice and zest
- 200g/7oz full-fat crème fraîche or yoghurt
- 250g/9oz white chocolate, broken into small pieces
- 50ml/2fl oz anise-flavoured spirit, white wine or vermouth
- 20g/¾oz fresh dill, chopped
- 10g fresh flatleaf parsley, chopped
- pinch white pepper
- 1 tsp sea salt
For the salmon
- 4 tbsp light olive oil
- 4 salmon steaks or fillets
- salt and and freshly ground black pepper
- rocket, lambs lettuce or cooked green vegetables, to serve
To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5.
Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish.
To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed.
To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through.
Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables.